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Chicken Black Bean Pumpkin C

Author: Taylor Ellingson

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 1 yellow onion finely diced
  • 1 red bell pepper deseeded and diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • ⅛-1/2 teaspoon cayenne pepper depending on how spicy you like it
  • 1 teaspoon salt
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can pinto beans, drained and rinsed
  • 1 15 ounce can pumpkin puree
  • 1 15 ounce can diced tomatoes
  • 1 ½ cups frozen corn
  • chopped green onion shredded cheddar cheese, sour cream/plain Greek yogurt for topping
  • cornbread or tortilla chips to serve with

Instructions

  • In a large soup pot, heat olive oil over medium-high heat.
  • Add ground chicken and cook until no longer pink, breaking up the ground chicken as it cooks into small pieces.
  • Add onion and bell pepper, and cook until beginning to soften, about 5-7 minutes.
  • Add garlic, chili powder, cumin, cayenne pepper, and salt, stir well, and cook another minute.
  • Add beans, pumpkin, diced tomatoes, and corn, and stir well.
  • Bring to a simmer, then reduce heat to low and let simmer for about 20 minutes to let flavors develop.
  • Serve topped with green onion, cheese, and sour cream/Greek yogurt and along with cornbread or tortilla chips
  • Enjoy!